KR102045065B1 - Method for manufacturing hyperlipidemia-treating tteokgalbi using pigskin gelatin - Google Patents

Abstract

The present invention relates to a method for producing hyperlipidemia improved Tteokgalbi using pork skin (gear) gelatin.
The manufacturing method according to the present invention has a feature that can provide a Tteokgalbi that can improve hyperlipidemia while reducing the content of fat without affecting the taste and molding of existing Tteokgalbi.

Description

Method for manufacturing hyperlipidemia improved Tteokgalbi using pork skin gelatin {METHOD FOR MANUFACTURING HYPERLIPIDEMIA-TREATING TTEOKGALBI USING PIGSKIN GELATIN}

The present invention relates to a method for producing hyperlipidemia improved Tteokgalbi using pork skin (gear) gelatin.

The manufacturing method according to the present invention has a feature that can provide a Tteokgalbi that can improve hyperlipidemia while reducing the content of fat without affecting the taste and molding of existing Tteokgalbi.

Tteokgalbi products, one of the crushed processed products on the market, are one of the most popular products. However, when looking at the composition of the product content of fat to enhance the flavor of about 20%, it causes the adult disease, which is showing a tendency for consumers to avoid.

Therefore, there is a need for the development of a material that functions as a substitute for fat and can reduce calories due to low digestion absorption rate. As an alternative material, the inventors paid attention to pork skin (pork shell), which has a peculiar chewy taste and is consumed mainly by lovers.

Looking at the prior patent document, Korean Patent Publication No. 10-2011-0040406 (published date 2011.04.20), "Glassing the rice to dry the moisture content to 20% by weight or less; The dried luxury rice Preparing a powder ground to have an average particle diameter of 150 to 350 µm, mixing 10 to 80 parts by weight of the summed rice powder and 125 to 660 parts by weight of seasoning based on 1000 parts by weight of minced beef or pork And a method for preparing a tteokgalbi comprising the steps of packaging and cooling the mixed result.

In addition, products of the form of mixing the rice cake pieces in the Tteokgalbi composition or wrapped the Tteokgalbi composition on the rice cake is released, Korean Patent Publication Nos. 0905979 and 12,395,08 It is attached with seasoning meat in the form surrounding the central portion of the stick-type rice cake or Tteokbokki rice cake-shaped sticky rice cake is located in the center of seasoned meat, and it is proposed to make a rice cake core-seasoned meat cake.

The above-mentioned Tteokgalbi product can reduce the relatively expensive meat because it contains the rice cake has the advantage of lowering the manufacturing cost and obtain a visual effect, but the starch of the heat-treated rice cake is aging during distribution, it is not easy to restore during cooking There is a disadvantage that the texture is hard, the rice cake and meat is separated during the cooking process or eating due to the low binding force of the rice cake and meat.

In addition, Korean Laid-Open Patent Publication No. 2014-0046777 discloses a manufacturing method of meat walnut sweets, which is made by adding a meat spice mixture to the process of manufacturing walnut confectionery, so that you can enjoy the texture of tteokgalbi and walnut confectionery simultaneously. The meat seasoning compound and the fine hodo are sequentially put on a baking tray and baked to make walnut cakes that taste like tteokgalbi.

However, the method of manufacturing the above-mentioned meat walnut confectionery is baked in a state where the dough dough is in contact with the bread mold and the meat seasoning compound is placed inside, and the easily cooked wheat dough is sufficiently cooked in contact with the heated bread mold, but the easily seasoned meat seasoning compound is in contact with the bread mold. If you do not become less cooked, even if you want to increase the time to bake meat blends enough to cook at this time there is a problem that the dough dough burns.

KR 10-2011-0040406 A KR 10-0905979 B1

The present invention has been made to solve the above problems. Its purpose is to provide a method for producing Tteokgalbi to reduce the fat content as compared to the conventional Tteokgalbi to maintain the texture and taste of the Tteokgalbi as it is to improve and prevent hyperlipidemia.

In addition, it is another object to provide a method of manufacturing a Tteokgalbi to add a Aaronia and thirsty mushroom to the Tteokgalbi significantly reduce the content of fat without affecting the taste and molding.

The present invention comprises the steps of preparing and soaking donpi;

Boiling 1-2 times to remove the smell of the salted pork skin;

Preparing a donpi gelatin by mixing a gelling agent with the boiled donpi;

A first mixing step of preparing pork mixture by mixing pork, fat and pork skin gelatin according to a blending ratio; And

By providing a method for producing a tteokgalbi using pork skin gelatin; including a secondary mixing step of preparing a tteokgalbi dough by mixing the sauce and the subsidiary materials in the pork mixture, to solve the technical problem.

In the present invention, in the first mixing step,

100 parts by weight of pork, 10 parts by weight of fat and 8 to 12 parts by weight of pork skin gelatin are mixed.

In the present invention, in the first mixing step or the second mixing step,

On the basis of 100 parts by weight of pork, 2.5 to 10 parts by weight of aronia extract or 2.5 to 10 parts by weight of a fungus extract is characterized in that it is added.

The present invention is to solve the technical problem by providing a tteokgalbi prepared by the above production method.

According to the present invention, the texture and taste of Tteokgalbi can be maintained intact while reducing fat content compared to the conventional Tteokgalbi, thereby improving and preventing hyperlipidemia.

In addition, there is an effect of providing a method of manufacturing a Tteokgalbi to add a piece of Aaronia and sour mushrooms to the tteokgalbi significantly reduce the content of fat without affecting the taste and molding.

1 is a block diagram showing step-by-step a method of manufacturing rice cake ribs according to an embodiment of the present invention.
Figure 2 is a block diagram showing a step-by-step method for producing a donpi gelatin according to an embodiment of the present invention.
Figure 3 is a graph comparing the weight loss ratio and size of each before and after the heating of the basic Tteokgalbi and Tteokgalbi using pork skin gelatin.
Figure 4 is a graph comparing the weight loss rate and size of each before and after the heating of the basic Tteokgalbi and Tteokgalbi using Aaronia
Figure 5 is a graph comparing the weight loss ratio and the size of each before and after heating of the Tteokgalbi by using the basic Tteokgalbi and thirsty mushrooms.
Figure 6 is a graph analyzing the crude fat content of Tteokgalbi using pork skin gelatin.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of a method for producing hyperlipidemia improved Tteokgalbi using pork skin gelatin according to the present invention will be described in detail. The present invention is not limited to the embodiments disclosed below, but can be implemented in various different forms, only this embodiment to make the disclosure of the present invention complete and to those skilled in the art to fully understand the scope of the invention It is provided to inform you.

Example  One: Donpi  Method for manufacturing Tteokgalbi using gelatin

1 is a block diagram showing step-by-step a method of manufacturing rice cake ribs according to an embodiment of the present invention.

(1) First mixing step (S10) : Pork, fat and pork skin gelatin (prepared in Example 2) is mixed according to the blending ratio to prepare a pork mixture. Pork was used domestic hind leg stored refrigerated at 4 ℃. After removing fat and settlement tissue of pork, it was ground and used in meat chopper, M125, Hankookfujee Industry Co. Depending on the design conditions, other parts of pork can be used.

In the present invention, to replace the fat with pork skin gelatin to provide a Tteokgalbi that can improve the hyperlipidemia and low fat content while maintaining taste and taste. However, in general, since 100 parts by weight of pork and 20 parts by weight of fat are mixed in the existing Tteokgalbi, in the present invention, 10 parts by weight of pork skin gelatin is used instead of 10 parts by weight of fat or all the fats are replaced with pork skin gelatin to perform various experiments in the following. It was. It was thus found that the alternative content in which taste and moldability can be maintained is 10 parts by weight of donpi gelatin. Therefore, within the scope consistent with the object of the present invention, pork skin gelatin may contain about 7 to 13 parts by weight, preferably 100 parts by weight of pork, 10 parts by weight of fat and 10 parts by weight of pork skin gelatin.

The combination ratio of pork, fat and pork skin gelatin used in the following experiments is shown in Table 1 below.

material
Low Fat Tteokgalbi (g) 20% of fat (control) 10% fat + 10% pig pig gelatin 20% of pork skin gelatin Pork 100 100 100 Fat 20 10 0 Pork Gelatin 0 10 20 Tteokgalbi sauce 21.2 21.2 21.2 Subsidiary materials (garlic and onion) 22 22 22

(2) Mixer step (S20) : After completing the first mixing step (S10), grind the vegetables and nurungji through a mixer to make a sauce. This mixer step (S20) is a process for preparing a separate sauce before mixing with the material obtained through the first mixing step (S10), in the present invention, although fruit and vegetables were used, but general rice cake sauce such as soy sauce and sugar syrup The seasoning used in may be used in addition to.

(3) Secondary mixing step (S30) : Pork, fat and pork skin gelatin mixture is mixed through the first mixing step (S10), sauce prepared through the mixer step (S20), Tteokgalbi sauce (on the hot cooperative) Purchase) and various vegetable subsidiary materials are mixed to prepare a Tteokgalbi dough (see Table 1 above).

(4) Dispensing step (S40) : The dough is prepared by dispensing the dough in 1 serving of about 100 to 150g by kneading the prepared tteokgalbi dough for 4 to 6 minutes, preferably 5 minutes. Preferably, the amount dispensed is 130 g, which is equivalent to one serving on an enterprise basis. If necessary, the amount distributed within the allowable range can be increased or decreased.

(5) Molding step (S50) : The single-person dough obtained through the dispensing step (S40) is molded into the shape of the tteokgalbi through the work of striking the hand.

Example  2 : Donpi  Method for manufacturing Tteokgalbi using gelatin and functional ingredients

During the first mixing step or the second mixing step of Example 1, aronia or thirsty mushrooms may be further added to prepare Tteokgalbi. As described in Reference Example 2 below, the addition of the Aaronia extract or the wood mushroom extract does not affect the weight loss rate or size change rate before and after heating. For example, 100 parts by weight of pork, 10 parts by weight of fat, 10 parts by weight of donpi gelatin and 2.5 to 10 parts by weight of aronia extract may be mixed. In addition, 100 parts by weight of pork, 10 parts by weight of fat, 10 parts by weight of pork skin gelatin, and 2.5 to 10 parts by weight of the soybean extract may be mixed.

Example  3: Donpi  Gelatin Manufacturing Method

Figure 2 is a block diagram showing a step-by-step method for producing a donpi gelatin according to an embodiment of the present invention.

(1) pig blood measurement step (S100) : prepare by measuring 1 kg of pig skin (pork shell).

(2) Dyeing step (S200) : The pig blood which has undergone the measuring step (S100) is soaked in salt water of 4 to 6%, preferably 5% of salt water for 15 to 25 minutes, preferably 20 minutes.

(3) washing step (S300) : after washing in the donpi flowing through the blood dyeing step (S200) to remove water using a kitchen towel, etc.

(4) first boiling step (S400) : 15-25 g of salted pork cut through the washing step (S300), preferably 20 g and 4-6 ml of soy sauce, preferably 5 ml and 5-15 ml of liquor, preferably 10 ml It is boiled in 7-9 L of water, preferably 8 L for 2-4 minutes, preferably 3 minutes, then taken out and immediately immersed in ice water. This is the process of removing the smell while softening the flesh of pork skin.

(5) secondary boiling step (S500) : the pork boiled through the first boiling step (S400), 0.4 ~ 0.6g of laurel leaves, preferably 0.5g and 40 ~ 60g peppercorns, preferably 50g and 50g 150g ginger , 4 g of spices consisting of 100 g and 15-25 ml of soy sauce, preferably 20 ml, in 15-25 L of water, preferably 20 L . This is the process of removing the smell while softening the flesh of pork skin.

(6) Viscosity control step (S600) : after heating the pork boiled through the second boiling step (S500) for 90 to 100 minutes or more, put agar powder 10 ~ 25g to adjust the viscosity while preparing the pig skin gelatin.

(7) Cooling step (S700) : sift the donpi go through the viscosity control step (S600) and then slowly cooled at room temperature to complete the donpi gelatin. At this time, gelatin extracted from 1 kg of pork skin is about 1 kg ± 10%.

Reference Example  One. Donpi  Quality Characteristics of Gelatin Tteokgalbi

The weight loss before and after the heating of the pork skin gelatin Tteokgalbi prepared through Examples 1 and 3 was as shown in Table 2 below compared with the weight loss before and after the heating of the basic Tteokgalbi. (control: 100 parts pork and 20 parts by weight of fat, extraction 10%: 100 parts by weight of pork, 10 parts by weight of fat and 10 parts by weight of pork skin gelatin, extraction 20%: 100 parts by weight of pork and 20 parts by weight of pork skin gelatin, 20% Powder 10%: 100 parts pork, 10 parts fat and 10 parts pork skin gelatin powder)

As can be seen from Table 2, it can be seen that the loss and loss rate after heating of three groups of Tteokgalbi using pork skin gelatin is higher than the loss rate and loss after heating of the basic Tteokgalbi. This cause is estimated to be caused by the combination of liquid components with pork using gelatin. However, gelatin donpi tteokgalbi Among the 100 parts by weight of pork, 10 parts by weight of fat and 10 parts by weight of gelatin donpi military was analyzed that the amount of loss and the smallest loss factor.

In addition, looking at the size before and after the heating of the basic tteokgalbi and pork skin gelatin tteokgalbi was as Table 3 below.

As can be seen from the Table 3, in the primary and tteokgalbi donpi tteokgalbi gelatin was analyzed the 100 parts by weight of pork, 10 parts by weight of fat and blood money gelatine 10 parts by weight of a group used herein is the smallest reduction ratio.

Figure 3 is a graph comparing the weight loss ratio and size of each before and after the heating of the basic Tteokgalbi and Tteokgalbi using pork skin gelatin, is a graph summarizing Table 2 and Table 3.

In addition, the characteristics of the basic Tteokgalbi and pork skin gelatin Tteokgalbi and the characteristics of the basic Tteokgalbi was as shown in Table 4 below.

As can be seen from Table 4, it can be seen that the pork skin gelatin tteokgalbi compared to the basic tteokgalbi is soft and soft overall texture. In addition, it can be seen that the rice cake ribs in which 20 parts by weight of pork skin gelatin is added is softer than the rice cake ribs in which 10 parts by weight of pork skin gelatin is added. Therefore, it can be seen that the group using 100 parts by weight of pork, 10 parts by weight of fat and 10 parts by weight of pork skin gelatin is most suitable for providing a chew and soft taste together.

For reference, in Tables 2 to 4, the superscript in p≤0.05 indicates that there is a difference, and Duncan's multiple test method was applied, and * p≤.05, ** p≤.01, *** It turns out that p≤.001.

Reference Example  2. Aaronia  Characteristics of Tteokgalbi Added with Rice or Thirsty Mushroom

In the same manner as described in Reference Example 1, the characteristics of the Tteokgalbi added with aronia or sour mushrooms were analyzed. That is, the weight loss and size change rate of before and after heating of the basic Tteokgalbi, Aaronia-added Tteokgalbi, and Thirsty Mushroom added Tteokgalbi. Figure 4 is a graph comparing the weight loss ratio and the size of each before and after the heating of the Tteokgalbi with the basic Tteokgalbi and Aaronia, Figure 5 is a graph comparing the weight loss ratio and the size of the Tteokgalbi before and after the heating using the basic to be.

Here, the Aaronia-added Tteokgalbi means the Tteokgalbi mixed with 100 parts by weight of pork, 20 parts by weight of fat and 5 parts by weight of aronia extract, and 100 parts by weight of pork, 20 parts by weight of fat and 10 parts by weight of aronia extract. . In addition, the tteokgalbi added tteokgalbi refers to the tteokgalbi mixed with 100 parts by weight of pork, 20 parts by weight of fat and 5 parts by weight of oleus mushroom extract, 100 parts by weight of pork and pork, 20 parts by weight of fat and 7 parts by weight of soy mushroom extract.

As can be seen through Figures 4 and 5, when the Aaronia extract or the wood mushroom extract is added because it is added while maintaining the composition of the basic Tteokgalbi can be seen that the weight loss or size change rate is not large.

Reference Example  3. General taste diagram of Tteokgalbi

Table 5 below is a basic tteokgalbi (100 parts by weight of pork and 20 parts by weight of fat), pork skin gelatin tteokgalbi (100 parts by weight of pork, 10 parts by weight of fat and 10 parts by weight of pork skin gelatin), aronia-added pork ribs (100 parts by weight of pork, Table 20 shows the results of sensory tests on 20 parts by weight of fat and 5 parts by weight of aronia extract) and the addition of soybean mushrooms and tteokgalbi (100 parts by weight of pork, 20 parts by weight of fat and 5 parts by weight of soy mushroom extract).

As can be seen from Table 5, the general acceptability in the consumer preference survey (n = 64) can be seen that the pork chopped pork ribs and thirsty mushroom-added tteokgalbi significantly increased than the basic tteokgalbi. There was no significant difference in texture and all sensory characteristics.

Experimental Example  One : Donpi  Gelatin of ribs Crude fat  content Reduction  efficacy

Basic Tteokgalbi (100 parts by weight of pork and 20 parts by weight of fat), Pork Gelatin Tteokgalbi (100 parts by weight of pork, 10 parts by weight of fat and 10 parts by weight of pork skin gelatin), Tteokgalbi with added aronia (100 parts by weight of pork, 20 parts by weight of fat) 5 parts by weight of aronia extract) and crude mushrooms added with soybean mushroom (100 parts by weight of pork, 20 parts by weight of fat and 5 parts by weight of soy mushroom extract) were measured and analyzed.

Figure 6 is a graph analyzing the crude fat content of Tteokgalbi using pork skin gelatin. Referring to FIG. 6, when the crude fat of the basic Tteokgalbi is 100%, it can be seen that the crude fat content is reduced to 51.2% of the Donpi gelatin Tteokgalbi. In addition, the neck mushroom-added tteokgalbi reduced by 11.3%. That can be seen that does not increase the lipid content due to donpi gelatin, even if you replace half the fat donpi gelatin.

Experimental Example  2: Cholesterol improvement efficacy evaluation of the present invention

1-1 Experiment Outline

The experimental group consisted of 8 groups of 6-week-old SD-Rat, each of 5 groups (1.high fat diet, 2.high fat diet + basic rice cake ribs, 3.high fat diet + pork skin gelatin rice cake ribs, 4.high fat diet + aronia added rice cake ribs, 5. High-fat diet + thirsty mushrooms added tteokgalbi). Here, the basic tteokgalbi is 100 parts by weight of pork and 20 parts by weight of fat, pork skin gelatin is a 100 parts by weight of pork, 10 parts by weight of fat and 10 parts by weight of pork skin gelatin, the aronia-added tteokgalbi is 100 parts by weight of pork, 20 parts by weight of fat And 5 parts by weight of aronia extract, the addition of soybean mushroom tteokgalbi is 100 parts by weight of pork, 20 parts by weight of fat and 5 parts by weight of sour mushroom extract.

1-2 Experimental Method

The experimental period was from Jan. 26, 2017 to Mar. 22, 2017 (8 weeks), and dietary benefits were given to each group starting from week 4 in groups 2-5.

The experiments were carried out to analyze the lipid-improving effect factor and the fecal lipid content of SD-rat used in each group.

The measured values were measured twice a week for body weight, feed, and drinking water. Serum lipid concentration (triglyceride, Total-cholesterol, HDL-cholesterol, LDL-cholesterol, Apo-A-1, Apo-B, Atherogenic index (AI)) ) Was measured.

1-3. Experiment result

The experimental results are shown in Table 6 below. Looking at Table 6 , HDL-cholesterol significantly increased, TG decreased significantly, and AI significantly decreased in the pork tteok- galbi and the thirsty mushroom groups, indicating a hyperlipidemic effect.

As described above with reference to the drawings and tables illustrated for the hyperlipidemia improved Tteokgalbi manufacturing method using a donpi gelatin according to the present invention, the present invention is not limited by the embodiments and drawings disclosed herein, the present invention Various modifications can be made by those skilled in the art within the scope of the technical idea.

Claims (4)

A salting step of preparing donpi soaked in salt water of 4-6% salinity for 15-25 minutes to soak;
A washing step of washing the donpi passed through the dyeing step in running water;
A priming boiling step of removing the odor by immediately putting the skin of the pork after the washing step into water, adding salt, soy sauce, and liquor to boil for 3 minutes, and then scooping it out to soak in ice water;
A second boiling step of adding pork liquor to the boiled water after the priming boiling step, adding laurel leaves, whole peppercorns, ginger, and soy sauce to boil, and then adding high-volume liquor to boil the meat;
A viscosity control step of adjusting the viscosity while heating the pork skin after the second boiling step to soften the meat quality for 90 to 100 minutes or more to prepare a pork powder gelatin;
A cooling step of sifting the donpi go through the viscosity control step and then slowly cooling at room temperature to prepare the donpi gelatin;
A first mixing step of preparing a pork mixture by mixing 100 parts by weight of pork, 10 parts by weight of fat, 10 parts by weight of the donpi gelatin and 2.5-10 parts by weight of aronia extract; And
The second step of mixing the sauce and the subsidiary materials in the pork mixture to prepare a tteokgalbi dough.
A salting step of preparing donpi soaked in salt water of 4-6% salinity for 15-25 minutes to soak;
A washing step of washing the donpi passed through the dyeing step in running water;
Putting boiled pork after the washing step into water, adding salt, soy sauce, and liquor to boil for 3 minutes, and then scooped out to immediately soak in ice water to remove odor;
A second boiling step of adding pork liquor, boiled pepper, ginger and soy sauce to boil the pork after the boiled boiled water and adding high-liquid liquor to boil the meat and soften the meat;
A viscosity control step of adjusting the viscosity while heating the pork skin passed through the second boiling step to soften the meat for 90 to 100 minutes or more to prepare a pork powder gelatin;
A cooling step of sifting the donpi go through the viscosity control step and then slowly cooling at room temperature to prepare the donpi gelatin;
A first mixing step of preparing a pork mixture by mixing 100 parts by weight of pork, 10 parts by weight of fat, 10 parts by weight of the pork skin gelatin and 2.5 to 10 parts by weight of a soybean extract; And
A second mixing step of preparing a tteokgalbi dough by mixing the pork and sauce in the pork mixture;
delete Tteokgalbi prepared by the method of claim 1 or 2.

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